A sugar question
 

I found a recipie for Meringues which calls for 3/4 of a cup of sugar. I was wondering if anyone has ever made these with splenda or equal?

Yucky poo! :p: That's all I can say. I am addicted to meringues, but I prefer them right out of the bowl, raw. Gross, I know. I made Slenda meringues, added a little peppermint, and they were awful. The Splenda was sort of yellow and clumpy. I have never researched their sight, perhaps there is a way to dissolve it before adding it to the whites. If you succeed, I'll be anxious to learn how ya did it. After Phase One however, this was my small cheat. I told myself the protein in the whites cancelled out the sugar. :nono: I lost, and was satisfied. Best of Luck, (Irish luck today)

Somehow, I doubt that it would work, Little Chick. The sugar acually liquifies and changes the egg whites when you beat them. Worth a try, however.

Hey Little Chick, I went to the Splenda websight and lo and behold. :chef: A meringue recipe. They don't make any accomodations, simply add the Splenda after the whites are fluffy, I may have added it when they were liquid to try and dissolve the Splenda. I will try it when I get some cheap eggs. I buy these great organic ones and can't waste all those yummy (and expensive) yolks!